Insights on Food and Family from a Culinary Journey

You come from a family that loves food. Who has influenced your cooking the most?

Without a doubt, my grandmother and mother. They were the heart of our family kitchen. My grandmother had this natural talent for Cantonese cooking, while my mother was practical and had an undeniable passion for food—French cuisine in particular. They really showed me that food goes beyond just flavor; it’s all about generosity, making connections, and, essentially, the happiness that comes from feeding loved ones.

Your cookbook is titled Family Style. Can you explain how sharing food shapes Chinese culture and influences your recipes?

In Chinese culture, sharing food symbolizes love. Meals are meant to be enjoyed together, with dishes that are passed around, scooped, and appreciated from a communal table. This idea of shared experiences is at the core of every recipe in Family Style. The food is designed to be served in a communal way, with a big platter at the center filled with enticing, bold flavors that spark conversation and joy.

How did your path lead from fashion design to writing cookbooks?

To me, creativity is the same across different fields, whether I’m creating a garment or a dish. The techniques may vary, but I’ve always approached cooking in the same narrative way I do fashion: through storytelling, color, texture, and emotion. Cooking became a creative outlet and a way to reconnect with my cultural roots. Writing Family Style felt like a natural progression, blending memories with the craft of nourishing people.

You mention, “We do everything we can to create food that makes you smile.” Which of your rice dishes brings you the most joy?

That would be my golden fried rice. It’s a lovely, soft dish, brightened by egg yolks and butternut squash, with delicate ribbons of egg. Each bite feels inviting, blending comfort with a touch of elegance. It’s like a warm hug—affectionate yet stylish.

Please share the story behind your Gala Carrot dish.

The Gala carrots came about quite unexpectedly. I came home after the Met Gala, quite hungry, and all I found in the fridge were these forlorn carrots. I roasted them, added a gochujang and honey butter sauce, and realized they were surprisingly delicious. I’ve been making them ever since. I’ve attended the Met Gala around ten times, going alongside some incredible women who each brought their charm to the venue’s steps. No, I’ve never grown carrots, but they’ve definitely been part of my cooking repertoire over the years.

What’s your go-to flavor booster and how do you use it?

I’d say chili crisp is my favorite. It’s so versatile—whether it’s on eggs, noodles, or roasted veggies. Soy sauce adds a wonderful depth and saltiness, while Chinese five-spice brings in a range of flavors from sweet to spicy for various dishes. These three, in my opinion, can elevate almost any meal from decent to great.

What crowd-pleaser dinner menu would you recommend for less confident chefs?

I would suggest starting with baked camembert drizzled with chili crisp and honey. For a salad, a radicchio and fennel mix dressed in creamy miso maple dressing is nice. Then, move to hoisin honey roasted chicken, and finish with an apple cake topped with salted maple caramel. Each dish is flavorful and many can be prepped in advance. I’ve hosted dinners featuring this menu multiple times, and it’s always been a hit.

As someone who appreciates visuals, how significant is the table setting for your meals?

The table setting really sets the vibe. It can be simple yet impactful. A few candles can transform the atmosphere while making everyone look good, and dimming the lights adds to that cozy feel. When choosing napkins or linens, I like to stick to one color family to keep things cohesive. A few simple flowers in the center can really enhance the look, too—no fancy arrangements needed. Just remember to keep things low enough for guests to see each other while chatting.

What’s your favorite wine to pair with meals?

I really enjoy zesty Sauvignon Blancs, especially those from Rombauer Vineyards. They complement herb-driven dishes or seafood beautifully. I like pairing Rombauer’s Sauvignon Blanc with dishes like Mahi Mahi Larb and Grapefruit Chili Crisp. The rich Zinfandel from Rombauer also pairs exquisitely with heartier meals like stews or anything a bit spicy. It really amplifies the flavors of every dish being served.

What comfort food do you cherish the most?

For me, a large bowl of rice topped with a fried egg, soy sauce, and green onions is the ultimate comfort food. It evokes nostalgia, and it never fails to remind me of my childhood kitchen. In my view, that’s the essence of comfort food.